Buttermilk cajun fried chicken sandwiches. Do some.

Crispy fried chicken: flattened thigh, cold-marinated in buttermilk (3%) and cajun spices for a day, with the chicken then taken out, the remaining liquid mixed up to a batter with some flour, and the chicken dipped in that, then panko'd, then fried at 340F/170C.

Sauce on both sides of the bun, sliced tomato at the bottom, chicken wrapped in crispy lettuce in the middle, sliced shallot on top.